Best Roasted Butternut Squash Soup

When soup season rolls around, this easy butternut squash soup recipe is one of my favorite ways to celebrate fall. Roasting the butternut squash brings out its natural sweetness, while butter, onion, sage, and thyme add wonderful savory flavors. Made with a handful of simple ingredients, this creamy butternut squash soup is smooth, comforting, and easy to prepare. Serve it as a cozy fall soup for dinner, make it ahead for a holiday meal, or enjoy a warm bowl for lunch with crusty bread. It’s a simple soup that tastes like so much more than the sum of its parts!

Why you’ll love this Roasted Butternut Squash Soup

Thanksgiving week is here.  Somehow it snuck up on me this year.  One thing I’m thankful for is that my family does not like to mess with the menu.  So that makes it easy for my sister and I, because there’s really no planning, we know the menu like the back of our hand.   Try new recipes on Thanksgiving?  Are you crazy?  We like what we like and we don’t really want any surprises.  Over the years a few new recipes have snuck in. Actually, I’m thinking this Roasted Butternut Squash Soup recipe might need to sneak in.

My littlest told me that this soup tastes like Thanksgiving in a bowl!  Well that just sealed the deal right there. A new side dish will be brought up for discussion.  The thing is when we add a new side to our Thanksgiving Day table we never ever drop one. These are some tough decisions folks….seriously.  We have a problem Houston.

One of the best things about this soup is it can be made two days ahead of time and warmed up.  What better side dish for Thanksgiving Day than one that can be gotten out of the way two days in advance.

Gather these ingredients

How to make Butternut Squash Soup

Step 1: Prepare the butternut squash. Preheat oven to 400 degrees fahrenheit.

Wash and cut butternut squash in half and scoop out the seeds. Drizzle olive oil on a baking sheet and smear around to cover pan. Drizzle the remaining olive oil over the entire surface of the squash (rub with hands) sprinkle with a few pinches of salt.

Step 2: Roast the squash.

Place butternut squash cut side down on the baking sheet. Bake in 400 degree oven for 30 minutes or until there is no resistance when poking a fork into the skin side of the squash. Remove sheet pan from the oven and let squash rest while you get going on making your soup.

Step 3: Sauté the onion and seasonings.

Melt butter in 6 quart pot or dutch oven. Add diced onion and cook until onion is soft and starts to brown then add sage, thyme, and garlic powder cook an additional minute .

Step 4: Add Potato

Add diced potato. (Note: potato should be cut into uniform pieces about 1/2 inch cubes so the potato cooks evenly.) Next add broth to the potato, onion, and herbs cover and let cook for 10 minutes. Check to see if potatoes are fork tender, if not cook until fork tender. Turn heat to lowest heat.

Step 5: Blend the soup.

Scoop squash from the skin, or just peel skin off from the meat of the squash. Add roasted squash to the pot with potatoes. If you have an immersion blender blend the vegetables in the pan until smooth, there should be no lumps. If you do not have an immersion blender turn off heat and add the contents of the pan into a blender and blend until smooth then return to pan.

Step 5: Simmer and season.

Taste your soup! does it need salt? Add 1/4 tsp at a time. Would you like more herbs add more thyme or sage, also sparingly until you’re satisfied with the flavor. Now whisk in 1/2 cup of heavy cream (pssst you can add more if you like).

Cook on low for an additional 10-15 minutes. If soup seems too thick you can thin it down with more broth, milk, or heavy cream.

Step 6: Serve and enjoy.

Ladle the soup into bowls and serve immediately. Add a drizzle of olive oil or garnish with fresh thyme if desired. Pair it with crusty bread, a sandwich, or a fresh salad for a cozy fall meal.

Tips for the Best Butternut Squash Soup

• Roast the squash until tender. Don’t rush this step! Roasting brings out the natural sweetness of the squash and gives this soup its wonderful flavor.
• Use a immersion blender or standard blender for a smooth texture. If you have an immersion blA regular blender works beautifully for creating a velvety, creamy soup. If using a blender with hot ingredients, work in batches, avoid overfilling, and allow hot steam to escape according to the manufacturer’s instructions.
• Adjust the consistency. Start with the 4 cups of broth and heavy cream listed in the recipe card. If you prefer a thinner soup, add a splash of broth until it reaches your desired consistency.
• Taste before serving. A pinch of salt can make all the difference in bringing out the flavor of the roasted vegetables. Adjust seasonings to suit your taste. Add a pinch of nutmeg or add a little heat with a dash or cayenne pepper.
• Make it ahead. This soup is a great addition to your holiday menu because you can prepare it in advance and reheat it when you’re ready to serve.

Butternut Squash Soup Variations

• Make it vegan. Substitute olive oil or vegan butter for the butter and use vegetable broth. Leave out the heavy whipping cream making it a delicious vegan soup. The added potatoes add a creamy texture to the soup.
• Make it extra creamy. Double the heavy cream or top with sour cream or creme fraiche.
• Add a little warmth. Try a pinch of nutmeg or cinnamon to complement the sweetness of the squash.
• Change the garnish. Garnish with fresh thyme, toasted pumpkin seeds, freshly cracked black pepper, or a drizzle of olive oil.
• Serve it as a meal. Pair this soup with crusty bread, a grilled cheese sandwich, or a crisp green salad. It’s a lovely addition to a soup-and-sandwich night.
• Double the batch. If you have a large squash or are cooking for a crowd, this recipe is easy to double. You can also add more broth to stretch it for another serving.

Frequently Asked Questions

Do I have to roast the butternut squash first?

Roasting is an important step in this recipe because it brings out the natural sweetness of the squash and adds wonderful flavor. The roasted squash is what makes this soup especially delicious.

What if I don’t have an immersion blender?

No problem! You can use a regular blender to make your butternut squash soup smooth and creamy. Simply blend the roasted squash, sautéed onion mixture, and vegetable broth until smooth. If the soup is hot, work in batches and be careful of escaping hot steam..

How do I make butternut squash soup creamier?

This recipe blends into a naturally creamy soup without needing very much heavy cream. For an extra-rich texture, you can stir in an additional splash of heavy cream or coconut milk just before serving.

Can I make this soup ahead of time?

Absolutely! This is one of my favorite soups to prepare ahead for a busy week or holiday gathering. Make the soup, let it cool, and store it in an airtight container in the refrigerator. Reheat gently on the stovetop when you’re ready to serve.

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through.

Can I use fresh herbs and fresh garlic in this recipe?

You can definitely use fresh herbs. Chop them up finely and start with the amounts given and then adjust to your taste. Dried verses fresh can have a varied intensity of flavor, so just be sure taste and adjust.

I like to use powdered dry garlic instead of raw garlic because powdered dry garlic is easier to stay consistent. You want to garlic to be an underlying flavor not a standout flavor of this soup.

Can I freeze roasted butternut squash soup?

Yes! This soup freezes best if you wait to add the cream. So if you know you are going to make the soup and freeze it leave the cream out, freeze soup, and then add the cream when you reheat before serving.

However if you want to freeze leftover soup allow it to cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat gently.

Can I use chicken broth instead of vegetable broth?

Yes. Chicken broth works well if you don’t need the soup to be vegetarian or vegan. Use the same amount listed in the recipe card and adjust the salt to taste.

What should I serve with butternut squash soup?

Crusty bread, garlic knots, grilled cheese, or a simple green salad are all delicious choices. This fall soup also makes a lovely first course for Thanksgiving or another holiday dinner.

Why is my butternut squash soup too thick?

The consistency depends partly on the size of your squash. Add broth a little at a time until the soup reaches your preferred thickness.

Can I use frozen butternut squash?

Fresh squash is ideal for this roasted recipe because of the flavor that develops in the oven. You can use frozen squash in a pinch, but the texture and flavor may be a little different since the squash may already be cut and partially cooked.

Final thoughts….

There is something so comforting about a bowl of homemade soup when the weather turns chilly. This roasted butternut squash soup is proof that a handful of simple ingredients can make a delicious recipe worth sharing. Whether you’re adding it to your Thanksgiving menu, serving it with crusty bread on a weeknight, or making a batch to enjoy the next day, I hope it becomes one of your favorite soups, too. If you make this recipe, please leave a star rating in the recipe card below and let me know how you liked it! Your ratings and comments help other readers find recipes they’ll love. And if this creamy butternut squash soup makes it to your table, I’d love for you to share it on Facebook, Pinterest, or your favorite social platform so more people can enjoy it. Here’s to good food and gathering around the table!

From my table to yours with love, Sheila